Fructose-related glycation

We investigated in vitro the effect of the polyol pathway on the formation of advanced Maillard reaction products which have fluorescence and cross-links. Bovine serum albumin supplemented with various concentrations of glucose, fructose or sorbitol was incubated for 14 days. The fluorescence intens...

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Published inDiabetes research and clinical practice Vol. 7; no. 2; pp. 137 - 139
Main Authors Oimomi, Munetada, Nakamichi, Tsuneo, Ohara, Takeshi, Sakai, Makoto, Igaki, Naoya, Hata, Fumihiko, Baba, Shigeaki
Format Journal Article
LanguageEnglish
Published Ireland Elsevier B.V 01.01.1989
Subjects
Diabetes mellitus
Fructose
Fructose - metabolism
Glucose - metabolism
Glycation
Glycosylation
Maillard Reaction
Polyol pathway
Serum Albumin, Bovine - metabolism
Sorbitol - metabolism
Spectrometry, Fluorescence
Maillard reaction
Polyol pathway
Diabetes mellitus
Fructose
Glycation
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Summary:We investigated in vitro the effect of the polyol pathway on the formation of advanced Maillard reaction products which have fluorescence and cross-links. Bovine serum albumin supplemented with various concentrations of glucose, fructose or sorbitol was incubated for 14 days. The fluorescence intensity was higher after incubation with fructose than after incubation with glucose. However, no significant increase in fluorescence intensity was found after incubation with sorbitol. These results suggest that in the polyol pathway fructose plays an important role in the formation of advanced Maillard products.
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ISSN:0168-8227
1872-8227
DOI:10.1016/0168-8227(89)90104-6